Red December 2014
-
Upload
rick-evangelista -
Category
Documents
-
view
216 -
download
0
description
Transcript of Red December 2014
NOVEMBER/DECEMBER 2014
WINTER PROMOTIONS
RESTAURANT EQUIPMENT DISTRIBUTORS
From counter tops to our plate retherm system, we’ve got the equipment to help you serve 20 or 2,000 guests. Combitherms. Cook & Holds. Mobile Warmers. Quickchillers. And more...
From the smallest corner bistro to the biggest banquet hall, Alto-Shaam’s cooking!
Alto-Shaam’s products are EcoSmart and proudly made in America.
Check out what's new at www.ctproformance.com.
20-20MW Mobile Warmer &300-TH/III Cook & Hold
CTP20-20 CT PROformance™ &CTX4-10 CT Express™ Combitherm®
QC2-100 &QC2-3 Quickchiller™
B I S T R O S T O B A N Q U E T S
AS14303_Bistros2Banquets_RED.indd 1 10/1/14 11:19 AM
3www.redcanada.com • November/December
R301 Ultra
R101
R2N
MP350 Turbo 14”
MP450 Turbo 18”
MP550 Turbo 21”
Commercial food processor Gray polycarbonate bowl assembly and vegetable prep assembly with external ejection.
Food Processor 1.5 H.P. Combination Food Processor with external ejection. Includes 3.5 Qt bowl in stainless steel with “S” knife, vegetable prep. assy., includes 2mm grating disc and 4mm slicing disc.
O N E Y E A R PA R T SA N D L A B O U R W A R R A N T Y.
E T L S A N I TAT I O N E L E C T R I C A L A N D C S A A P P R O V E D.
CommercialStick blenderswith stainless steel shaft, patended removable stainless steel foot and knife for unmatched sanitation.
Light Duty Commercial Food Processor• ¾ HP Motor, 2.5 Qt. cutter
bowl, vegetable slicer w/internal ejection
• 2 processing discs included: 2mm grating disc and 4mm slicing disc
• Conforms to UL & NSF Standards
LIST $1406.00
LIST $782.00
LIST $1975.00LIST $794.00
LIST $940.00
LIST $1436.00
$1629.00$629.00
$739.00
$1129.00
$629.00
$979.00
RobotCoupe_RED_March_2014.indd 1 14-02-25 10:11 AM
DETERGENT, RINSE & DRAIN PUMP
ANTI-RETURN SYSTEM
ELECTRONIC CONTROL
DIGITAL SCREEN
ALL STAINLESS STEEL
FULL LENGHT HANDLES
LOCKS STANDARD
INSULATED HOOD & LID
GREATER CAPACITY
SELF-CLOSING DOORS
LOCKS AND LIGHTS
HOT GAS EVAPORATOR
ALL STAINLESS STEEL
DIGITAL CONTROLLER
LOCKS & LIGHT STANDARD
$3,675 $2,450 $2,750 $3,250 $3,675AD-64CW $2,450FST-48-12 $2,750FBB-59G $3,250QVR-2
Dishwashers Salad Tables Back Bars Reach-Ins
3REFRIGERATION
warranty
PARTS LABORYRREFRIGERATION & DISHWASHING
Fagor_RED_December_2014.indd 1 14-10-30 1:21 PM
4 November/December 2014 • RED Report
Purchasing energy-efficient equipment is a significant investment.
Equipment maintenance along with operator training to avoid misuse
and mistakes are two key steps operators must take to protect
upfront costs and maximize return on investment.
By Amelia Levin, Contributing Editor
MAXIMIZING ENERGY EFFICIENCY:WHY MAINTENANCE AND PROPER USE MATTER
Planned maintenance programs combined with educating the staff to follow these plans and maintain what they can is the easiest and most important way to protect those hefty investments, says master technician David Duckworth, Commercial Food Equipment Service Association (CFESA)-
certified trainer and director of training and development for Commercial Kitchen Parts and Service in San Antonio. “We find ourselves continually ramping up that part of our business,” Duckworth says. “There is a huge benefit to keeping a unit up and running effectively before problems become too big.”
When it comes to “musts” for a planned maintenance list, include ventilation; dishwashers for temperature checks and leaks; steamers for scale buildup, gaskets and correctly positioned drainage; faucets for defunct or leaky sprayers; refrigeration for condenser cleaning, temperature and gasket
Foodservice Equipment & Supplies is reprinted with permission by publisher Zoomba Group. All rights reserved.
5www.redcanada.com • November/December
A key step to making sure foodservice operators get a positive return when investing in energy-efficient equipment is to make sure staff know how to use each item correctly and what actions to avoid. For example (clockwise from top left), check and clean hoses and connections behind all equipment, repair broken nobs on ranges and clean all burners to ensure proper gas use, instruct staff to refrain from propping open walk-in doors for long periods of time, replace light bulbs with energy efficient versions and turn off lights when not in the rooms and regularly check remote compressors and remove any debris that might make it harder for them to pump cool air to ice machines and refrigerators.
Your Premium Partnerwww.distex.ca
HEAVY DUTY THERMOSTATIC CHROME GRIDDLES
Models Burners Thermostats Total BTU D H W
RTG-C24 2 2 60,000 32.5” 14” 24”
RTG-C36 3 3 90,000 32.5” 14” 36”
RTG-C48 4 4 120,000 32.5” 14” 48”
RTG-C60 5 5 150,000 32.5” 14” 60”
RTG-C72 6 6 180,000 32.5” 14” 72”
•Ideal for breakfast-type restaurants.•The heavy duty griddles feature 30,000 BTU/hr burners. •One standing pilot for each burner to give a rapid, safe ignition.•The griddle plates are highly polished with a spatula-width grease trough.•Chrome plate thickness of 3/4” (standard).•One thermostat every 12” (standard).
Optimal performance, durable and easy to clean
CHROME
RTG-C24
Untitled-2 1 14-10-10 12:08 PM
Heavy Duty Transport for Catering Professionals
Take your food anywhere, with Carter-Hoffmann’s heated bulk food transport carts. These large capacity carts are built to move, with adjustable slides for steam table and sheet pans. The heating system is self-contained and lifts out so cleaning the carts is easy and fast!
• All stainless steel welded construction• Wrap-around bumper with vinyl insert protects facility walls and cabinet contents• Wheel-ahead caster pattern for easy transport over uneven surfaces
Our most popular models are on sale now!
PH1810: 13 pairs of adjustable slides for 13 sheet pans or 26 steam table pansPH1830: 16 pairs of adjustable slides for 16 sheet pans or 32 steam table pansPH1860: 26 pairs of adjustable slides for 26 sheet pans or 52 steam table pans
1-888-645-7324
Your Premium Partnerwww.distex.ca
Untitled-2 1 14-10-10 10:32 AM
6 November/December 2014 • RED Report
checks; and ice machines for scale buildup and condenser cleaning.
Craig Welborn of Bargreen Ellingson in Seattle agrees with the importance of proper use and maintenance to make the most of an expensive, energy-efficient piece of equipment. “When considering an energy-efficient piece of equipment, it’s important to take into account how that specific item differs from other similar pieces of equipment,” he says. “A typical gas fryer and an energy-efficient fryer operate very similarly overall but may differ significantly as to how they expend their energy and at the rate in which they do so. It’s important to understand how these types of equipment save energy in order to learn how they are best suited for an operation and how specifically they can be utilized.”
Aside from proper and planned maintenance, operator scan save energy by operating equipment more wisely or by utilizing the equipment in a more effective way. “Batch cooking and simply optimizing a load within an oven, for instance, used to be difficult to do without severely affecting the consistency of the other food products within
the cavity,” says Welborn. “With the advent of new technology, there are now ovens that cook more evenly and effectively throughout the oven cavity to allow for optimized cooking with a myriad of different food products as opposed to merely cooking one specific food product at a time. Many of these ovens are versatile and can even caramelize, sear, sous vide, braise, bake, and can even be ordered with options such as smokers.”
Simply turning equipment off or down during nonpeak or nonuse hours is another way to maximize energy savings, Duckworth adds.
While service agents handle many of the more intense cleaning and maintenance tasks, operators have plenty of opportunities to aid in lengthening the service life of specific pieces of equipment, including making sure they operate at peak efficiency. Here’s a closer look at the varying types of equipment and their needs for proper maintenance and use.
DISHWASHERSDuckworth points out the importance of keeping the pumps clean. “It’s very critical for operators to make sure they keep the
pump free of large debris to prevent clogs from napkins, papers, straws and lint,” he says. “Otherwise, your dishwasher will not clean properly, so you’re basically defeating the efficiency you might have had.”
He also recommends regularly cleaning wash arm assemblies and making sure they are properly in place to ensure all jets are clear of debris. In addition, keep an eye out for leaks, particularly when hard water is present, as this type of water can tear up valves and lower the unit’s efficiency.
Many energy-efficient pieces now come with curtains that hang between the wash and rinse sections, so it’s also important to make sure those are not damaged and are properly in place to prevent mixing the wash water with the rinse water and having to start the process all over again. Maintaining these curtains also prevents refill water from splashing out of the dishwasher and not being reclaimed for heat exchange.
STEAMERSFor connectionless steamers, regularly checking door gaskets to ensure a proper seal, which means the unit does not lose steam,
www.edlundco.com
1/4” $9603/8” $945
3/16” $965
3/8” $1,1291/2” $1,129
1Wall Mount: Suction Cup:
/4“3/8” 1/2”
1/4“$1,129$1,250$1,250
$1,250
ARC- Edlund’s new all-purpose Fruit and Vegetable slicerWill do both hard and soft products, from onions to tomatoes. NSF certi�ed. Easy to clean dishwasher safe componentsand easy to change slice thickness.Comes in 3/16, 1/4 and 3/8” width slice.Made in USA.
Titan New all-in one stainless steel Dicer, Wedger, Corer, and French fry cutter. Quickly and easily move from wall to table mounting with the available quick connect bases. Plus, our quick change pusher and all stainless steel blade assemblies with protective wash guards feature the largest cutting surface available to make short work of your food prep tasks. Heavy duty dishwasher safe construction.
Edlund_RED_December_2014_FINAL.pdf 1 14-10-30 1:18 PM
TRUE FOOD INTERNATIONAL. INC. • 2001 East Terra Lane • P.O. Box 970 • O’Fallon, Missouri 63366-4434 U.S.A.Canada Toll Free: 800-860-8783 • U.S. Phone: 636-240-2400 • U.S. Fax: 636-272-7546 • email: [email protected] • web site: www.truemfg.com
9.24.14 MM
WARRANTY5YR.
COMPRESSOR
3YR. PARTS & LABOUR
Featured Models Scan QR code to visit True’s Media Center
GDM-37-LD• Sl ide Door Refrigerator
with LED Lighting.
• ”Low-E” double pane thermal glass doors.
GDM-23F-LD• Attractive Swing Door
Freezer.
• Holds -23.3ºC interior for frozen food storage.
TAC-48-LD• Convenient design for
easy access.
• Holds 1 .6ºC to 4.4ºC temperature.
TSSU-60-24MB-ST• Mega-Top Sandwich/
Salad Refrigeration Unit.
• Exclusive forced air design holds .5°C to 5°C in food pans and interior.
TBB-4G-S-LD• Glass Swing Door Back Bar
Cooler with LED Lighting.
• Stainless steel countertop and interior floor.
STM1R-1S• Solid Ful l Door Top
Mount Refrigerator.
• Stainless steel doors and front, with matching aluminum sides.
TFP-48-18M• Solid Door Megatop Food
Prep Table.
• Exclusive forced air design holds .5°C to 5°C in food pans and interior.
8 November/December 2014 • RED Report
will make the most of the unit’s energy-efficiency capabilities, says Duckworth.
Watching out for leaks is also important. A common mistake operators make with steamers is connecting their energy-efficient steamers to hot water sources when these units are built to work with cold water.
Also closely monitor these water-based pieces of equipment for scale buildup. Some newer, more efficient steamers and combi ovens have systems that can tell if there is scale buildup in the boiler and will alert the operator or start a timer that begins a countdown until service is necessary. The service agent can also program these units to set up an optimal reminder time for descaling. Keeping the cavity clean is the most important way to maintain optimal heat transfer.
Some combi and steamer units have self-operating cleaning systems so operators can maintain the units themselves.
RANGESAll energy-efficient cooking equipment has temperature controls that require regular
• Develop a maintenance plan for each piece of equipment in the kitchen
• Calibrate equipment: check temperatures against controls often
• Cut or eliminate idle time: turn off equipment not in use or reduce operating temperatures during nonpeak times
• Use lids on pots and match burners to pots and pans according to size to conserve energy use
• Replace worn seals or missing parts such as knobs
• Swap out old lighting for new LED lighting
• Fully load dishwashers to maximize heat savings
• Clean refrigerator coils and keep the cavity and circulation paths clear
• Turn off door heaters when possible
• Set defrost timers where applicable
• Keep lids and doors shut
• Replace and/or clean filters on ventilation systems
• Fix broken ductwork
• Repair leaky faucets to conserve water, especially hot water
• Use water filters on sensitive pieces of equipment such as steamers, combi ovens and ice machines to prevent buildup that could reduce energy efficiency
Quick Tips for Energy-Efficiency Maintenance from Craig Welborn, Bargreen Ellingson
Save Energy and Oil
• 33% Less BTU/ Hour• 22% Less Oil*• 27% Less Flue Heat
NEW FRYMASTERHigh Efficiency Gas FryerESG35T
Hungry for more? Talk with Garland Canada. 1-888-442-7526 | garlandcanada.ca
©2014 Garland Canada All Rights Reserved
Garland Canada represents Manitowoc Foodservice leading brands within Canada, including Cleveland, Convotherm, Dean, Delfield, Frymaster, Garland, Lincoln, Merco, Merrychef, and U.S. Range.
Millivolt control requires no electrical
hook-up
6-inch tubes deliver superior heat transfer
High-quality food keeps customers
coming back
* 35-lb. frypot produces as much food as a 45-lb. fryer
9www.redcanada.com • November/December
calibration to ensure optimal performance, says Duckworth. “Most restaurants will have their own temperature monitor or sensing devices that they can use to regularly check temperatures, but if not, this should be part of the PM plan,” he says.
Also, gas pressure needs to be at the correct level. If the unit is not recovering fast enough or cooking as quickly as normal, this could be a sign that gas pressure is off and needs to be corrected by a service technician. “You should have a nice, blue flame, not a yellow or high and lazy flame, which could indicate problems with the temperature,” Duckworth says. “A too-low flame is not good either.”
Part of maintaining good flames comes from regular cleaning as well. “If you let the stovetop burners or the vents on the air shutter coming into the burner get clogged up with food and debris, the unit doesn’t operate as efficiently,” says Duckworth.
FRYERSCompared to other units, an energy-efficient gas fryer will typically idle at a lower rate, retain its heat more efficiently which can be
more effective in its recovery process once product is dropped into it, according to Welborn. The equipment does this through a variety of heating systems and controls built in — which can account for the higher cost of these systems.
With electric fryers, the key is keeping the elements clean for optimal heat transfer, says Duckworth. Too much caked-up carbon or debris will reduce its efficiency, so it’s important to have a system for cleaning the tank. Some fryers come with self-cleaning capabilities.
Operators can program low-volume fryers to send automatic alerts indicating that it’s time to filter the oil. “By regularly doing that, operators can save 40 percent on oil usage, which is a huge expense to any restaurant,” Duckworth says.
Properly maintained insulation and seals can further help these units retain their energy-efficient capabilities.
Proper operator use is also important when it comes to maximizing fryer efficiency, says Welborn. “If an operator throws a load of frozen product into a fryer, and the fryer is idle, it typically takes a longer period of
time for that fryer to recover to proper temperature than if the oil is at the proper temperature when the product initially goes in,” says Welborn.
To operate even more efficiently, operators can manage their fryers in the same manner that energy-efficient fryers are built, simply by turning down the temperature during nonpeak hours and turning it up prior to their peak serving times. Operators with two fryers can save further on expenses by simply shutting down one of their fryers altogether until just before it’s needed, or they can use both fryers with smaller loads to limit the impact and allow for the fryers to make a more proper recovery.
REFRIGERATIONMany walk-ins now come with sensors that will alert the operator when temperatures fall out of a predetermined range, often the result of open or faulty doors. Training staff to close the walk-in doors — not prop them open with a chair during loading and unloading — represents a critical step to maintaining optimal temperatures, but that
BAKING EQUIPMENT SPECIALISTSwww.doyon.qc.ca • www.nu-vu.com
Doyon Ovens & SheetersIN STOCK!
Speed Up Your Production... ...............More Pizzas, More Pro� ts!
DL12DP
DL18DP
PIZ3 - Electric
PIZ3G - Gas
Doyon_RED_May_2014.indd 1 14-04-21 4:07 PM
V-5000 Swissmar V-prep mandoline slicer $30.95
SBB383 Swissmar bamboo paddle board $10.95
SM306717 Swissmar waiters pepper mill - chocolate 40cm/16" $34.95
PM27933 Peugeot table top pepper mill - chocolate 13cm/5" $19.95
PM27940 Peugeot table top salt mill - chocolate 13cm/5" $19.95
PM27919 Peugeot table top pepper mill - natural. 13cm/5" $19.95
PM27926 Peugeot table top salt mill - natural 13cm/5" $19.95
www.swissmar.comSM306717
V-5000(Includes safety holder
and multi-functionbowl with lid)
SBB383
PM27919PM27926
PM27933PM27940
Swissmar_RED_December_2014_FINAL.pdf 1 14-10-30 1:47 PM
10 November/December 2014 • RED Report
• It always drains 100% of the dirty wash water• It always rinses with 100% fresh water• It always saves water by re-using the clean rinse water
for the next wash cycle• It consistently delivers clean dishes with even the
heaviest of food soil loads!• Ideal for: - High volume - Heavy food soil - Hard water conditions
401HT PlusHigh-temp undercounter
• Fill and drain operating principle !• Always re-uses the clean rinse water
for the next cycle’s wash• Consistently delivers clean dishes rack
after rack• Soft start feature for gradual and
quiet pump activation- prevents glass breakage
OVERFLOW MODELS• Dishwashers with large wash tanks (4-5 gal.)• Separate wash and rinse arms• Wash tank water partly refreshed by “skimming”• Wash water is re-used every cycle• Ideal for: - Low food soil applications - Low volume locations - High temperature sanitizing of glasses and stemware
MD 2000Door type dishwasher
• 40 to 70 degree F rise booster standard• field convertible from three phase to single
phase and from pass-through to corner• rinse sentry ensures 180 F final rinse
100% Proudly manufactured and assembled in Canada!By Operators By Consultants
A Dishwasher SolutionFor Every Application!
FILL & DRAIN MODELS
$5,475.00
$7,500.00
Champion_RED_May_2014.indd 1 14-04-14 11:46 AM
Save on energy cost with energy efficient ice maker products Offering more green options than any other ice machine manufacturer Best warranty: 3 years parts and labor & 5 years parts on compressor
Ideal for Healthcare
MDT3F12
MDT5N40
MDT2C1215” wide 273 lbs/24 hrsStorage: 12 lbsIce type: Cubelet
14” wide 392 lbs/24 hrsStorage: 12lbs Ice type: Flake
26” wide 523 lbs/24 hrs Storage: 40 lbsIce type: Nugget
A favourite for patient care, foodservice and laboratories, TouchFree dispensers eliminate the use of levers and buttons with a unique infrared sensor design that determines when to dispense ice or water, minimizing the possibility of cross-contamination.
TouchFree® Dispensers
Your Premium Partnerwww.distex.ca
Undercounter Cubers
NEW! Model Width Production
CU0415 15” 58lbs/24hrs
CU0715 15” 80lbs/24hrs
CU0920 20” 100lbs/24hr
F0522 22” wide 450 lbs/24 hrsIce type: Flake
B322S 22” wide Storage: 370 lbs Metallic finish
Flake ice offers operators the opportunity to creatively mold ice into any shape display, as well as the versatility to keep produce, seafood and meat displays cool and free from bruising.
Ideal for Supermarkets
Untitled-4 1 14-10-10 12:11 PM
11www.redcanada.com • November/December
can be easier said than done. Alarms and sensors cause enough of an annoyance to encourage staff to keep those doors closed.
Keep condensing units clean, checking on them at least monthly if not more frequently. “When the compressor is working well, this will prolong the life of the unit,” says Duckworth.
Torn gaskets will reduce the efficiency of a unit, energy-saving or not, by letting chilled air escape while the door is closed. The harder the unit has to work to maintain temperatures, the more energy it consumes. “You can tell if this is the case if there is a lot of condensation around the door, and by making sure temperatures are calibrated and correct.”
ICE MAKERSThese units fall into the same category as refrigeration when it comes to planned maintenance and proper use. “One of the most critical things — other than keeping the condenser clean — is to regularly change the filter,” says Duckworth. “Generally this will fall under a PM plan because we don’t want people working with chemicals to do this.”
Some newer units will send a notification to the operator or service agent if the equipment’s ice production falls short of specified levels, which could indicate scale buildup or a clogged condensing fan. “If you notice mold in the bin or discolouration of the ice, that is a sign that the unit needs to be cleaned too,” says Duckworth.
VENTILATIONEnergy-saving ventilation systems have come a long way in recent years, but this does not mean they do not require operator maintenance. Still, many newer models now come with alerts to indicate off-balance hoods or clogged filters.
“Another way to tell if the unit is off balance is when you walk in a room and pull the door, it slams right behind you,” Duckworth says. “If you’re exhausting more air than you’re bringing in, you’re probably pulling out air conditioning along with the grease and steam, so now your system is working harder because the cycle is off.”
Pulling in too much outside cold air and trying to heat that to maintain a comfortable working environment can also lead to overuse of energy.
Some newer units have charcoal filters that prevent heat from escaping, but operators need to make sure those are changed regularly too. Again, this is where a good PM plan comes into play.
With demand-controlled ventilation systems, regularly checking belts and replacing them when necessary maintains optimal energy savings. Changing the belts before this happens can prevent a total system breakdown.
Cleaning is vital as well. One of the worst mistakes operators make is not having a schedule in place to periodically clean the ducts all the way through the hood and exhaust motor and to keep the blowers clean. Operators can clean their own filters, but for deeper cleaning, hiring a company might be necessary, says Duckworth.
CERTIFICATION(S)
12 November/December 2014 • RED Report
F-18DPF-22
AXIS ULTRA SLICERS
PRESTO MIXERS
AX-S9U 9” .25hpAX-S10U 10” .33hpAX-S12U 12” .5hp
PM-10 10qt .5hpPM-20 20qt 1.0hpPM-30 30qt 1.5hp
STANDARD ACCESSORIES: S/Steel Bowl, S/Steel Wire Whip, Aluminum Flat Beater, and Aluminum Dough Hook.
R-21LVF 1 000 W
R-21LCF 1 000 W
COMMERCIAL MICROWAVES
ranging from 1000W to 2100 W.
PROMO TWIN TOUCH - RDC-1200M 1200 W
FREE START-UP!• 52 Racks per hour • Built in Booster• Deter. & Rinse Pump
UNDER COUNTER• 24 Racks per hour• Fully Insulated Panels• Deter. & Rinse Pump incl.• Drain Pump • Built in Booster
NEW
* On approved credit. Lease prices shown are calculated on 36-month term. See your R.E.D. dealer for details.
*Lease Options Available
$1,329$3,750
$575$450
$7,250
$785$860
$1,300$1,095$1,430$2,525
MVP_RED_NOV_2014.indd 1
SIERRA RANGES feature an all-stainless steel interior and exterior construction, except for the porcelain oven deck and oven door liner which allows for the quickest and easiest clean-ups. Features a full 6” landing edge for increased plate stability
4 burner rangeSR-4-24 $1,625
6 burner rangeSR-6-36 $1,750
SIERRA FRYERSWelded 16 gauge stainless steel tank with a
cleaning, stainless steel front, door and sides, with a galvanized back
40/50 LB FryerSR-F40/50 $1,095
www.mvpgroupcorp.com
swiss army knives cutlery timepieces travel gear fashion fragrances | www.swissarmy.com
rosewoodArt, Meet History
Rosewood HalfPageAd.indd 1 14-02-13 4:16 PM
TRIA SIMPLE PLUSTria Porcelain Plus clean shapes with boundless versatility.
Steelite International Canada Limited Unit 2 – 26 Riviera Drive, Markham, Ont. L3R 5M1Tel: 905 752 1074 Toll Free: 1 800 465 4284 www.steelite.com
TRIA SIMPLE PLUSTria Porcelain Plus clean shapes with boundless versatilit
O�ering abeautifully simplistic
table setting to enhancethe current trends in dining.
TRIA WISHFeatures a delicate embossment that adds a dash of sophistication to any tabletop.
LIST FLYERITEM # TRIA WISH PRICE PRICE6350MP05 Flat Plate 10 5/8” (7 3/8” Well) $225.54 $135.32 6350MP03 Flat Plate 8 1/4” (5 5/8” Well) $156.24 $93.74 6350MP02 Flat Plate 6 1/4” (4 1/8” Well) $135.45 $81.27 6350MP15 Rim Soup 9” (9 oz) (5 1/2” Well) $225.54 $135.32 6350MP23 Stack Coffee Cup 2 1/2” H x 4 3/4” W (8 oz) $141.12 $84.67 6350MP24 Saucer 6” (For Coffee Cups MP22/MP23) $104.58 $62.75 6350MP21 Stack Mug 3 3/8” H x 4 5/8” W (10 oz) $163.80 $98.28 6350MP20 Mug 3 3/4” H x 4 5/8” W (10 oz) $163.80 $98.28
LIST FLYER ITEM # TRIA SIMPLE PLUS PRICE PRICE6352MP38 Flat Plate 10 5/8” $200.34 $120.20 6352MP44 Deep Coupe Plate 10 5/8” $225.54 $135.32 6351MP71 Rim Square Plate 6 1/4” $269.64 $161.78 6351MP32 Joy Plate 8 1/4” x 7” (5 1/2” Well) $178.92 $107.35 6352MP58 Rim Soup 9” (10 oz) $200.34 $120.20 6352MP61 Stack Coffee Cup 3 5/8” H x 4 3/4” W (8 oz) $129.15 $77.49 6352MP62 Saucer 6” (For Coffee Cups MP60/MP61) $97.02 $58.21 6352MP78 Mug 4 1/4” H x 4 3/8” W (12 oz) $182.07 $109.24
Steelite_RED_December_2014_FINAL.pdf 1 14-10-30 2:04 PM
14 November/December 2014 • RED Report
The Best Value in Food Service and HospitalityMeilleur rapport qualité-prix pour la restauration et l’hôtellerie
See Your RED Dealer for VanGuard and many more options! Veuillez consulter votre représentant RED pour
la collection VanGuard et plusieurs autres options!
The Ultimate in ProfessionalTabletops & Bases
Gray
Weathered Oak
Wenge
Grosfillex_RED_December_2014_FINAL.pdf 1 14-10-10 12:56 PM
Our cookware is engineered
specifically to provide maximum
heating of food. Thermal
efficiency to lower your energy
costs. Redware Professional
Cookware provides anti-corrosion
properties second to none and
our extensive line means you will
always have the right pot for the
job at hand.
Please contact your R.E.D. representative for more details.
Redware_RED_February_2014.indd 1 14-01-08 2:20 PM
www.ki lotech.com
Model Capacity GraduationKPC 1000 SS-0.5 500 g / 1 lb 0.1 g / 0.00002 lbKPC 1000 SS-2.5 2500 g / 5.5 lb 0.5 g / 0.001 lbKPC 1000 SS-5 5000 g / 11 lb 1 g / 0.002 lbKPC 1500 SS 5000 g / 11 lb 1 g / 0.002 lb
KPS 25-2 25 kg / 55 lb 10 g / 0.02 lbKPS 50-2 50 kg / 110 lb 20 g / 0.05 lbKPS 100-2 100 kg / 220 lb 50 g / 0.1 lbKPS 150-2 150 kg / 330 lb 100 g / 0.2 lb
KPC-1000 SS – Small footprint, big impact• Stainless steel platter for fast clean-ups • Dual power source; portable• Tare - deduct the container weight
KPC-1500SS – Feature filled for food specialistsIdeal for industrial and commercial food applications• Stainless steel for easy clean up• Adjustable feet and leveling bubble• Back light for easy viewing
KPS-2 series – Weigh food supplies at the loading dock• Very affordable; used in shipping and receiving• Includes battery and adapter • Easy clean up and long term durability
From the Loading Dock to the CustomerEnsuring accuracy and profitabilityReg. $120
Special: $85
Reg. $210Special: $165
Reg. $300Special: $195
Kilotech_RED_December_2014.indd 1 14-10-30 1:36 PMDynamic is the Inventors of both the Immersion Blender and the Salad Spinner
FOOD PROCESSOR BOWL
WHISK
7.25
”
FOOD MILL - RICER
5”
Accessories for the Minipro only
EMULSIFYING
DAIRY BLADE
STANDARD
BATTER
Included
MINIPRO
6.5”
Immersion Blender and the Salad Spinner
MX91
16”
EMULSIFYING
SD99
10 litres
6.5”6.5”
SD92
20 litres
DC3
MINIPRO 6.5” removable foot, 200 watts, variable speed, good for 1 gallon. Includes 4 easily interchangeable cutter blades.Accessories – Whisk, food mill / ricer, food processor bowl. MX91 16” foot, 460 watts, good for up to 20 gallons. SD92 Manual, 5 gallon capacity, good for up to 8 heads of lettuce. SD99 Manual, 2.5 gallon capacity, good for up to 4 heads of lettuce. DC3Dynacube manual dicer, patented cutting system, includes one grid set size of your choice from five sizes to choose from, safe and consistent cut of veggies, fruit and meat.
Demand the Best. Demand Dynamic.dynamicmixers.ca | 1-800-267-7794
YEARS5
$165 $659
$148 $165
$519
$135$135
$119
15www.redcanada.com • November/December
Vegetable Preparati on Machine1 speed, 1.5 HP motor
CA-301 MX Includes: FC 10+ slicing disc FMC-10 + dicing grid (pico de gallo) FR-3+ shredding disk (cheese)
$1,825
• 4,6,8,10 Burner Ranges• Combinati on Ranges• Countertop• Restaurant & Heavy Duty Series
Featuring the MOST EXTENSIVE line of
ELECTRIC EQUIPMENT
Since 1957, Imperial has been manufacturing High Quality, Top Value
Commercial Cooking Equipment
ASK ABOUT AN EXTRA 10% OFF*
IABR-36 Steakhouse Broiler120,000 BTU
IPC-14 Pasta Cooker (shown with opti onal rinse stati on and casters)
105,000 BTU; Holds 12 Gal. (45 L.) of water
Electric Fryers40, 50 & 75 lbs. with Tilt-up Elements-Providing full access to the frypot for easy cleaning!
CR1B-FS $2,375CR2B-FS $3,200CR3B-FS $6,500
CF1B-FS $2,900 CF2B-FS $4,150 CF3B-FS $7,225
shredding disk (cheese)
Vacuum Packing Machine without ChamberSVE-104T- 13” sealing bar$875SVE-114T- 17 3/4” sealing bar$1,865
Cutlery Polisher-Tabletop UnitSAM-3001Up to 3,000 pieces/hr
$4,800
CALL FOR PRICING
Superior Refrigeration Performance
MADE IN SPAIN | STOCKED IN CANADA
Uprights, Undecounters, Worktops & Prep Tables
East www.permul.comWest www.rsl.ca
Performance Performance
IR-6-G36-CC (shown with opti onal casters)
*All models qualifi ed
COMING SOON! Refrigerated Chef Bases
Ice Machines also Available
www.permul.com
www.permul.com
*All models qualifi ed
Refrigerated Chef Bases
(shown with opti onal casters; standard element models also available )
Permul_RED_December_2014.indd 1 14-10-30 1:32 PM
NEWFOUNDLANDB & B Sales Ltd.Cornerbrook, NLTel: (709) 639-8991www.bandbsales.net
B & B Sales Ltd.Grand Falls - Windsor, NLTel: (709) 489-9821www.bandbsales.net
B & B Sales Ltd.Paradise, NLTel: (709) 364-1541 www.bandbsales.net
NOVA SCOTIAAdvantage Food Equipment Ltd.Dartmouth, NSTel: (902) 461-1010
PRINCE EDWARD ISLAND (PEI)Ferguson Sales Inc.Charlottetown, PETel: (902) 368-7002TF: (866) 368-7002www.fergusonsales.ca
NEW BRUNSWICKDavidson Food Equipment & SuppliesFredericton, NBTel: (506) 450-4994www.davidsonfoodequipment.com
Summertime Industries NB Ltd.Saint John, NBTel: (506) 693-4709www.summertime.ca
QUEBECEquipement 3L Inc.Gatineau, QCTel: (819) 777-9614TF: 877) 777-2491
Equipements de Rest. de L’EstMontreal, QCTel: (514) 645-2717TF: (877) 645-2717www.ere-equipement.com
Equipements de Rest. de L’EstMontreal, QCTel: (514) 274 2329TF: (877) 274 2687www.ere-equipement.com
Eugene Allard Cuisine et TendancesChicoutimi, QCTel: (418) 549-4747Fax: (418) 549-5050eugeneallardcuisineettendances.com
Maison Rondeau Inc.Quebec, QCTel: (418) 692-0144TF: (888) 227-7439www.maisonrondeau.com
Servirest Inc.Montreal QCTel: (514) 383-4478
Sani Metal Ltd. SMLQuebec, QCTel: (418) 872-5170TF: (800) 263-5170 www.smlstainless.com
ONTARIOAvondale Restaurant EquipmentHamilton, ONTel: (905) 544-0577TF: (877) 944-0577www.avondalequipment.com
Barrie Equipment Sales Inc.Barrie, ONTel: (705) 726-2700TF: (800) 895-9695www.besales.ca
Brama IncorporatedConcord, ONTel: (905) 760-9200www.bramainc.com
Canada Food Equipment Ltd.Etobicoke, ONTel: (416) 253-5100TF: (800) 263-0920www.canadafoodequipment.com
Cook’s Mate Restaurant Equipment SupplyScarborough, ONTel: (416) 759-8122www.cooksmate.com
Germaine Restaurant SupplyWindsor, ONTel: (519) 966-0950www.germainerestaurantsupply.com
Hanway Restaurant EquipmentScarborough, ONTel: (416) 298-2345
Halton Food EquipmentBurlington, ONTel: (905) 637-8428www.haltonfoodequipment.ca
J.F.S. Restaurant Equipment Ltd.Weston, ONTel: (416) 242-2971www.jfsltd.com
Niagara Restaurant Supply Ltd.St. Catharines, ONTel: (905) 685-8428TF: (800) 387-9306www.niagararestaurantsupply.com
Sani Metal Ltd. SML Stainless Steel GroupMississauga, ONTel: (905) 828-5179www.smlstainless.com
Sharply’s Restaurant SuppliesScarborough, ONTel: (416) 298-6631
Trans Canada Store & Restaurant SuppliesNorth Bay, ONTel: (705) 474-5726TF: (800) 461-1668www.transcanadastore.ca
Trent Valley Distributors Ltd.Belleville, ONTel: (613) 966-5279TF: (888) 713-9999
Twin CityThunder Bay, ON Tel: (807) 344-8651TF: (888) 737-1111 www.twin-city.ca
MANITOBAA-Plus Restaurant Equipment & SuppliesWinnipeg, MBTel: (204) 783-7587TF: (866) 783-7587www.a-plus.ca
SASKATCHEWANDenson Commercial Food EquipmentYorkton, SKTel: (306) 782-2900densoncommercialfoodequipment.com
ALBERTAAlberta Food Equipment (2000) Ltd.Edmonton, ABTel: (780) 466-6565www.afe.ab.ca
Brown’s Food Service EquipmentCalgary, ABTel: (403) 262-6009
Hotel Equipment & Supply (2006) Ltd.Edmonton, ABTel: (780) 429-2727TF: (866) 924-2727www.hesco.ca
Hotel Equipment & Supply (Calgary) Ltd.Calgary, ABTel: (403) 475-3300TF: (844) 475-3300www.hesco.ca
BRITISH COLUMBIAAttinson Food Equipment Ltd.Richmond, BCTel: (604) 232-9996www.attinson.com
Brugman Commercial Kitchens Ltd.Maple Ridge, BCTel: (604) 460-6000TF: (888) 460-6650
Canadian Restaurant Supply Ltd.Kelowna, BCTel: (250) 979-1442www.crs-online.ca
THERE IS AN R.E.D. DEALER NEAR YOU38 locations coast to coast
delivery & freight may not be included | Pricing in effect until December 31, 2014 | R.E.D. is not responsible for typographical errors